{"created":"2023-05-15T11:34:48.038397+00:00","id":1153,"links":{},"metadata":{"_buckets":{"deposit":"cb39cf9f-3d84-49e9-b7fe-7f3e46c138e0"},"_deposit":{"created_by":4,"id":"1153","owners":[4],"pid":{"revision_id":0,"type":"depid","value":"1153"},"status":"published"},"_oai":{"id":"oai:cur-ren.repo.nii.ac.jp:00001153","sets":["2:5:103"]},"author_link":["7988","7987","7990","7985","7986","7989"],"item_10002_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021-06-16","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"20","bibliographicPageEnd":"112","bibliographicPageStart":"107","bibliographic_titles":[{"bibliographic_title":"中国学園紀要"},{"bibliographic_title":"Journal of Chugokugakuen","bibliographic_titleLang":"en"}]}]},"item_10002_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"　カット野菜・果物の貯蔵・流通工程での褐変をコントロールすることは品質の重要な要因である。酵素的褐変を抑制するには，関与するポリフェノールオキシダーゼ（PPO）活性を阻害する必要がある。本研究では野菜・果実から抽出したPPO活性に及ぼすイソチオシアネート(ITC)の影響について調べた。ITCを反応液に0.05～0.5mM加えることによりPPO活性を強く阻害し，特にナス，ジャガイモ，レタス，ゴボウ，バナナで強かった。これらのITCの阻害効果はカット野菜・果実の酵素的褐変を強く抑制することになる。今回の結果より，カットレタスの褐変抑制の阻害剤としてアリルイソオチシアネート（AITC）が有効な褐変抑制方法となることが示唆された。","subitem_description_type":"Abstract"}]},"item_10002_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.24770/00001144","subitem_identifier_reg_type":"JaLC"}]},"item_10002_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"中国学園大学/中国短期大学"}]},"item_10002_relation_16":{"attribute_name":"情報源","attribute_value_mlt":[{"subitem_relation_name":[{"subitem_relation_name_text":"川岸瞬朗(1985) グリコノレート－その酵素分解および分解物の反応性と毒性，日本食品工業学会誌，32，836-846．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"木苗直秀，小島 操，古群三千代(2006) グルコシノレート，「ワサビのすべて」，木苗直秀，小島操，古群三千代 編著，学会出版センター，東京，pp.68-74．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"木苗直秀，小島 操，古群三千代(2006)ワサビの生理活性，「ワサビのすべて」，木苗直秀，小島操，古群三千代 編著，学会出版センター，東京，pp.93-164．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"太田義雄(2003) アブラナ科野菜の漬物の特性とその機能性，食品と科学，45，78-82．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"内田浩二(1995) PhaseⅡ解毒酵素誘導によるがん予防，「がん予防食品の開発」，大澤俊彦 監修，シーエムシー，東京，pp.37-45．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"中村宜督(2004) イソチオシアネートによるがん予防の可能性，Environ. Mutagen. Res.，26，253-258．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Shunro Kawakishi and Mituo Namiki(1982) Oxidativecleavage of the disulfide bond of cystine by allyl isothiocyanate，J. Agric. Food Chem.，30，618-620．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Shunro Kawakishi and Toshiyuki Kaneko(1987)  Interaction of proteins with allyl isothiocyanate，J. Agric Food Chem.，35，85-88．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"太田義雄，川岸瞬朗(1998) アリルイソチオシアナートの分解に及ぼすアミノ酸の影響，日本食品工業学会誌，45，744-747．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"村田容常，本間清一(1998) ポリフェノールオキシダーゼと褐変制御，日本食品工業学会誌，45，177-185．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"吉田宗弘（2016）酵素的褐変，「食品学総論」第３版，森田潤司，成田宏史編，化学同人，京都，pp.178-179."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"矢野昌充，西條了康，太田保夫(1986)　イソチオシアネートによるカットキャベツの褐変防止とエチレン生成阻害，園芸学会誌，55，194-198．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"西條了康（1989）イソチオシアネート類によるカットキャベツの褐変防止，生物と化学，26，48-49."}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Kazuko Oba ，Norio Iwatuka，Ikuzo Uritani，Angelina M. Alvarez, and Virgilio V. Garcic (1992) Partial purification and characterization of polyphenol oxidase isozymes in banana bud，Biosci. Biotech. Biochem.，55，1027-1030．（大羽和子，岩槻紀夫，瓜谷郁三，アンヘオアM.アルバレオ，バーヒリオV.ガルスア，食用バナナつぼみにおけるポリフェノールオキシダーゼアイソザイムの部分精製とその性質，日本農芸化学会欧文誌）"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"吉岡倭子(2003) 酵素による食品成分の変化，「食品学」，久保田紀久栄，森光康二郎 編著，東京化学同人，東京，pp.129-131．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"Chung-Shin Tang (1974) Benzyl isothiocyanate as a naturally occurring papain inhibitor，J. Food Sci.，36，94-96．"}]},{"subitem_relation_name":[{"subitem_relation_name_text":"山王丸靖子，片山 脩，樫村芳記，金子勝芳(1998) リンゴの部位別および成熟過程におけるポリフェノール成分とポリフェノールオキシダーゼ活性の変化，日本食品工業学会誌，45，37-43.　"}]}]},"item_10002_rights_15":{"attribute_name":"権利","attribute_value_mlt":[{"subitem_rights":"中国学園大学/中国短期大学"}]},"item_10002_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11806598","subitem_source_identifier_type":"NCID"}]},"item_10002_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"1347-9350","subitem_source_identifier_type":"ISSN"}]},"item_10002_subject_21":{"attribute_name":"日本十進分類法","attribute_value_mlt":[{"subitem_subject":"498","subitem_subject_scheme":"NDC"},{"subitem_subject":"626","subitem_subject_scheme":"NDC"},{"subitem_subject":"625","subitem_subject_scheme":"NDC"}]},"item_10002_text_24":{"attribute_name":"出版者（英）","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Chugokugakuen University / Chugoku Junior College"}]},"item_10002_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"山﨑(今村), 真未"},{"creatorName":"ヤマサキ(イマムラ), マミ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"影山, 智絵"},{"creatorName":"カゲヤマ, チエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"太田, 義雄"},{"creatorName":"オオタ, ヨシオ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Yamasaki , Mami","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Kageyama, Chie","creatorNameLang":"en"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"Ohta, Yoshio","creatorNameLang":"en"}],"nameIdentifiers":[{}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2021-11-04"}],"displaytype":"detail","filename":"w020_107_112.pdf","filesize":[{"value":"951.9 kB"}],"format":"application/pdf","license_note":"Copyright (c) 2021 by Chugokugakuen University and Chugoku Junior College","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"w020_107_112.pdf","url":"https://cur-ren.repo.nii.ac.jp/record/1153/files/w020_107_112.pdf"},"version_id":"9849e785-31c9-4d83-ba4a-69a6a1ef48f8"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"酵素的褐変","subitem_subject_scheme":"Other"},{"subitem_subject":"ポリフェノ－ルオキシダーゼ","subitem_subject_scheme":"Other"},{"subitem_subject":"酵素活性","subitem_subject_scheme":"Other"},{"subitem_subject":"イソチオシアネート","subitem_subject_scheme":"Other"},{"subitem_subject":"酵素阻害","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"野菜・果実のポリフェノールオキシダーゼ活性に及ぼす イソチオシアネート類の影響","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"野菜・果実のポリフェノールオキシダーゼ活性に及ぼす イソチオシアネート類の影響"},{"subitem_title":"Effect of Isothiocyanate on Polyphenol Oxidase Activity in Vegetables and Fruits","subitem_title_language":"en"}]},"item_type_id":"10002","owner":"4","path":["103"],"pubdate":{"attribute_name":"公開日","attribute_value":"2021-11-04"},"publish_date":"2021-11-04","publish_status":"0","recid":"1153","relation_version_is_last":true,"title":["野菜・果実のポリフェノールオキシダーゼ活性に及ぼす イソチオシアネート類の影響"],"weko_creator_id":"4","weko_shared_id":-1},"updated":"2023-05-15T11:42:26.412883+00:00"}